The roast goose at Shangzhuang mainly uses the breasts and wings of goose or duck. It has more meat, but the meat is thinner and has more bones than at Xiazhuang.

The roast goose at Xiazhuang mainly focuses on the legs and buttocks. The meat on the legs is the essence of the whole roast goose or duck, which is naturally very attractive, but the buttocks are more fat and have no meat. My mouth is full of oil when I eat it, and the taste is average.

Instructions for roast goose on the upper and lower side.

Remove the neck and head of a roast goose or duck, then split it in half, remove one side and then split it from the middle, divided into upper and lower parts. The part with wings is called Shangzhuang, and the part with legs is called Shangzhuang. This part is called Xiazhuang. People who choose Shangzhuang pay more attention to affordability. Basically, the whole meat from Shangzhuang can be eaten, and the meat yield will be higher. People who choose Shangzhuang pay more attention to the essence of the thigh. The meat is lean but not woody, and the more you chew it, the more fragrant it becomes. But you have to sacrifice a certain amount of butt fat, which is too fatty and many people don’t like to eat it.